Korean Kimchi Pancakes- Kimchijeon (김치전 ) (v)

This is another recipe which I absolutely adore because it just takes me straight back to childhood. Buchimgae refers to a Korean chive pancake, while Kmichijeon refers to a Kimchi pancake. My friend Liz has uploaded a recipe video to these so make sure to head to her channel Loud Noodle for more visual help in making these :)

* The recipe mentions for Korean soy sauce but if you have regular soy sauce, don’t fret and feel free to use that instead. The pure Korean soy sauce is naturally gluten free with no added wheat and has a much saltier and cleaner taste.

*I’m also working on putting up my mum’s kimchi recipe but in the meantime, I highly suggest using this recipe for kimchi.

DIPPING SAUCE

3 tbsp Korean soy sauce

1 tbsp vinegar (rice vinegar preferred)

1 tsp sesame oil

1 tbsp sliced spring onion

1 tsp crushed garlic

1 tsp sesame seed

1 tsp chilli flakes (optional)

METHOD

Combine the flour and potato starch and mix together. Add the soy sauce and kimchi soup to batter and mix. Add in the water and adjust the consistency (with extra water or kimchi juice) to be slightly thicker than any normal pancake batter . Add in a few chunks of kimchi and fold through

Heat a pan on medium and drizzle 1-2 tbsp of oil. Scoop batter onto pan and spread evenly. Cook until golden brown, 5-7 minutes, and flip. Press down on the pancake immediately as you flip. Kimchijeon is usually thin and should not be too thick. Cook for another 3-4 minutes or until golden brown and transfer to a plate

Liz has recreated not 1, but 3 Korean Pancake dishes! She cooks up this kimchijeon recipe she learned from my mum as well as a garlic chive and spring onion pancake! If you need some more visual guidance with the recipe ( or just because you wanna watch , check out her video!